This homemade veggie cream cheese is smooth, tangy, and packed with colorful vegetables. It’s quick to make, customizable, and far better than store-bought—great for bagels, sandwiches, crackers, or veggie dips.
⏱ Time Required
-
Prep: 10 minutes
-
Chill (optional): 20 minutes
-
Total: ~30 minutes
🍽 Servings
Makes about 1½ cups
🥕 Ingredients
-
8 oz cream cheese, softened
-
¼ cup finely chopped red bell pepper
-
¼ cup finely chopped cucumber (seeds removed)
-
2 tbsp finely chopped green onion
-
2 tbsp finely chopped carrot
-
1 tbsp fresh dill or parsley, chopped
-
½ tsp garlic powder
-
¼ tsp onion powder
-
Salt & black pepper, to taste
-
1–2 tbsp milk or sour cream (optional, for extra creaminess)
👩🍳 Instructions
1️⃣ Soften & Mix
-
In a bowl, beat cream cheese until smooth and fluffy.
2️⃣ Add Veggies
-
Fold in bell pepper, cucumber, green onion, carrot, and herbs.
3️⃣ Season
-
Add garlic powder, onion powder, salt, and black pepper.
-
Mix until evenly combined.
4️⃣ Adjust Texture
-
Add milk or sour cream if you prefer a softer spread.
5️⃣ Chill (Optional)
-
Refrigerate 20 minutes for flavors to meld.
🍽 Texture & Flavor
✔ Creamy and smooth
✔ Fresh, crunchy veggies
✔ Light and tangy
✔ Perfect for spreads & dips
⭐ Tips & Variations
-
Extra flavor: Add lemon juice or a dash of hot sauce
-
Herby: Use chives or basil instead of dill
-
Low-fat: Use light cream cheese
-
Spicy: Add jalapeño or red pepper flakes
-
Vegan: Use dairy-free cream cheese
📊 Nutrition (Approx. per 2 tbsp)
-
Calories: 90
-
Carbs: 2g
-
Fat: 8g
-
Protein: 2g